All Easy Recipes. Chicken Paprikas.

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Last recipe(s) added: Nov 20, 2008

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Chicken Paprikas

What You Need:


3-4 tablespoons freshly rendered lard or oil 1 tablespoon Hungarian paprika 3 yellow onions, peeled and chopped One 3½-pound chicken, cut into 8 serving pieces 1 cup Chicken Stock or use canned 1 medium tomato, diced 2 Anaheim or Cubanelle green peppers, seeded and coarsely chopped 1 teaspoon salt 1/8 teaspoon freshly ground black pepper, or more to taste 2 cloves garlic, peeled and crushed THICKENING ½ cup sour cream 2 tablespoons all-purpose flour

How To Cook:

1. Heat a 6-quart heavy stove-top casserole and add the lard or oil and paprika.

2. Saute the paprika for about 1 minute and add the onions. Saute for a few minutes and add the remaining ingredients, except the thickening, to the pot.

3. Bring to a simmer and cool, covered, for about 45 minutes to 1 hour or until all is tender. Remove the chicken pieces and set aside.

4. Mix the sour cream and flour well, using a wire whisk. Add 1 cup of the gravy from the pot to the cream and stir well to avoid lumps.

5. Stir this mixture into the pot and stir while it thickens. Return the chicken to the pot and restore the heat.

6. Serve over Hungarian Dumplings.

NOTE:

For a very delicious Veal Paprikas, use the above recipe substituting 2½ pounds of veal stew meat for the chicken.

To Serve: 4 - 6

This recipe is also available in:

Cuisine » Europe » Hungary

Main Ingredient » Meat & Poultry » Chicken

Main Ingredient » Meat & Poultry » Lard

Main Ingredient » Vegetables » Onion

Dish » Main Courses



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